How to make meat goulash. Beef goulash calories

The most tender meat melting in your mouth with a thick fragrant gravy - hardly anyone can refuse such a combination! Traditional goulash belongs to the national Hungarian cuisine, where it is served as a thick soup of beef pieces stewed with smoked bacon, carrots, potatoes, onions and paprika. By frying meat with bacon and flour, the dish turns out to be fragrant, very rich and fatty.

About the recipe for beef goulash with gravy

About beef goulash with gravy (a recipe with a photo is attached with details), it is not at all necessary to know the details in order to love and cook often. And yet it is curious that in different parts of the world goulash is prepared differently and is mainly served not as a soup, but as a second meat course in a rich sauce. The beef turns out very fragrant and tender, and the thick gravy goes well with all kinds of side dishes, in particular with rice and mashed potatoes.

For cooking, beef tenderloin or young veal is suitable, with a minimum amount of veins and muscle tissue. Instead of tomato paste, you can put fresh tomatoes in the gravy and add roasted bell peppers and celery to enhance the flavor. In a word, the taste of the dish can be safely adjusted, for example, add your favorite spices or put a couple of pinches of sugar if you want to remove the sourness of tomato paste. Greens for serving should not be spared, finely chopped parsley, dill, green onions, cilantro or basil will only enhance the taste of goulash, make the dish brighter and more vitamin.

Ingredients

• beef 500 g
• onion 2 pcs.
• carrots 0.5 pcs.
• vegetable oil 2 tbsp. l.
• wheat flour 2.5 tbsp. l.
• salt 1.5 tsp
• dried basil 2 chips
• a mixture of ground peppers 2 chips.
• water 3 tbsp.
• bay leaf 1 pc.
• tomato paste 2 tbsp. l.
• fresh dill 1 tbsp. l.

Recipe for beef goulash with gravy

1. Chop the onion into thin half rings, cut the carrot into a medium cube. We wash the meat in cold water and be sure to dry it with a paper towel so that no moisture remains on the surface, which prevents the formation of a beautiful golden crust. We remove all the veins, if any, and then cut the beef into a medium cube - the standard size for goulash is 3x3 cm or 4x4 cm, the weight of each piece is about 30 grams. If cut larger, the meat will stew for too long, and if it is cut too small, then its taste will not be so pronounced in the gravy.
2. 
   Heat up a deep frying pan and add 2 tbsp. l. vegetable oil and put the beef in it. Fry the meat over high heat without a lid for 3-5 minutes on each side - this method of quick frying will allow you to “seal” all the valuable juices inside, the crust will grab and become ruddy, which will make the goulash tender and juicy. Do not add salt during cooking!
3. 
   In the same pan where the beef was fried, sauté the onion for 2-3 minutes - it will absorb the aroma and taste of the meat juice that remains from frying. As soon as the onion becomes soft, add wheat flour to the pan, mix quickly. The toasted flour will give the goulash a nice smoky flavor and also make the gravy thicker and richer.
4. 
   Reduce the heat to low and continue to fry for another 2-3 minutes - the flour should become light caramel in color, acquire a sweet nutty flavor. Put the fried beef in the pan with the onions.
5. 
   Pour cold water - it should completely cover the contents of the pan. Add salt, a mixture of ground peppers, bay leaf and basil. Stir, bring to a boil and cover the pan with a lid. Stew the beef at a low boil for 30 minutes, not forgetting to stir from time to time with a wooden spatula.
6. 
   Add carrots, previously diced, mix again and simmer for another 30 minutes - during this time, carrots and meat will reach full readiness. The goulash should flake easily when pressed with a fork. If the beef is "old" and tough, the stewing time should be increased. The water will evaporate during cooking, it can be added if necessary.
7. 
   At the end of cooking, add tomato paste and finely chopped dill. Stir and simmer for no more than 5 minutes - if the gravy is overcooked, the tomato paste may lose its color.
8. The result should be a soft and fragrant goulash with a thick gravy. The onion will completely dissolve, giving off its aroma and sweetish taste to the sauce. Carrots will keep their shape perfectly and give a delicious look to the dish. Tomato paste will color the gravy in a rich color and add a slight sourness.

Serve hot beef goulash with gravy, sprinkled with finely chopped herbs. Mashed potatoes or rice are great as a side dish.

On a note:

• Instead of tomato paste as a gravy for beef goulash, the recipe calls for the use of fresh tomatoes - in this case, they should be scalded with boiling water, peeled and chopped in a blender (or on a grater). Add at the end of cooking, simmer with meat for 10 minutes.
• If desired, 1 clove of garlic, passed through a press, can be added to the gravy at the final stage of cooking - it will give the dish a special aroma and taste.

Products for goulash:

• Beef meat - 0.5 kg.
• Onion - 1 pc.
• Carrot - 1 pc.
• Flour - 1 tbsp.
• Sour cream - 1 tbsp.
• Tomato paste - 1 tbsp.
• Salt - to taste
• Bay leaf - 1 or 2 pcs.

Surely many remember this dish from kindergarten. Meat goulash with gravy is often prepared in kindergartens and schools, canteens and cafes. Let's try and cook it at home, for the whole family. Moreover, it is simple, satisfying and delicious. Also suitable for .

Photo recipe for beef goulash with gravy:

1. The set of products for goulash is simple: meat, onions, carrots, tomato paste, sour cream, flour, salt and bay leaf. Since this dish will be eaten not only by parents, but also by children :), use fresh and young meat.

Free the meat from all white veins and films and chop it finely. Prepare the rest of the food.

2. Finely chop the onion, finely chop with a knife, and grate the carrots on a medium grater.

3. Put the meat in a roasting pan or in a frying pan with high walls and a thick bottom. Drop some sunflower oil.

4. Add chopped vegetables to beef meat.

5. Stir and pour 1 cup boiling water into the pan.

6. Leave the meat and vegetables to simmer over medium heat until almost done. Specifically, 45 minutes. Periodically peek under the lid and add water if necessary.

7. When the meat is almost cooked (after 45 minutes of stewing), add salt and mix.

8. Also, along with salt, you can add a couple of leaves of parsley. Extinguish for another 10 min.

9. During this time, dilute the mixture for goulash. To do this, add to a glass of water: a spoonful of sour cream, flour and tomato paste. Water should be warm and poured up to half a glass.

10. Stir well with a spoon so that not a single lump of flour remains.

11. Pour the mixture into the meat and mix.

12. Simmer the goulash for another 5-7 minutes. During this time, it will thicken significantly.

13. Beef goulash with gravy can be served with any side dish. We ate it with buckwheat porridge. It also goes well with, and pasta.

Bon appetit!

Little secrets of cooking delicious meat goulash with gravy:

1. When stewing, the meat should always be slightly covered with liquid. Keep an eye on this and add water if necessary.

2. Buy fresh, chilled meat (not frozen). It should be of the best quality and without additives.

3. Even when buying, give preference to the neck or shoulder part of beef. The rest of the goulash can be dry and hard to chew.

4. When stewing, if children tolerate seasonings and peppers, you can safely add. They only emphasize the taste of the finished dish.

This recipe is suitable for children of kindergarten age (from 3 years old) and older.

Pork goulash with gravy is one of the recipes for a meat dish that can be garnished with pasta or mashed potatoes. Pork goulash goes well with cereals - rice or buckwheat.

How do you feel about pork goulash with gravy? Our family just loves it, and my family often asks me to cook it. I don’t mind: the ingredients are always at home, the cooking method is outrageously simple, and the result is simply wonderful!

Many types of side dishes are suitable for goulash. This dish served in bread looks very authentic. To do this, you need to buy small buns, cut off the flat top from them and get the bread crumb. Pour goulash into bread "plates", add sour cream and garnish with herbs. Before serving, you can supplement the treat with fresh vegetables. Try to cook, because such recipes cannot be missed!

Pork goulash with gravy: a recipe with step by step photos

I offer you a proven classic recipe for pork goulash, loved by many. The best gravy goulash you've ever had!

Ingredients:

• 500 grams of pork;
• 1 carrot;
• 1 onion;
• 2 table. spoons of wheat flour;
• vegetable oil;
• dill greens;
• ground black pepper, salt, seasonings for meat.

How to cook:

Heat a frying pan with oil over high heat.

Meat cut into small cubes.

Transfer the pork to the skillet.

Fry, stirring constantly, so that a golden crust forms on each side of the piece.

Set the meat aside for now, and in another dry frying pan, fry the flour until brown and pour it over the pork.

Finely chop the onion, grate the carrots on a coarse grater, sauté over medium heat.

When the vegetables are fried, become soft and change color, shift them to the meat.

Pour in water, add herbs, pepper.

Close the lid, reduce the heat and simmer the goulash for one hour.

A few minutes before cooking, salt and add your favorite seasonings for meat.

Wonderful goulash with thick gravy is ready!

Pork goulash recipe, like in kindergarten

I remember that in kindergarten, goulash with pasta was one of my favorite dishes. I didn't need to be persuaded to deal with him quickly. I'm sure it was the same for you. Remember the taste of childhood!

Only lean meat is used in the children's diet, so it is better to choose lean pork for this recipe.

Ingredients:

• 600 grams of lean pork;
• 1 head of onion;
• 1 medium carrot;
• 1 table. a spoonful of canned tomato paste;
• 2 table. spoons of sour cream;
• 1.5 table. spoons of flour;
• 1.5 table. spoons of sunflower oil;
• 1 glass of water or broth;
• salt - to taste.

How to cook:

1. Wash the pork, dry it, remove the veins and excess fat, cut into small cubes with a side of 3 cm.
2. Wash the carrots, peel and cut into strips or grate on a coarse grater.
3. Peel the onion and cut into quarter rings.
4. Put the meat in a single layer on a well-heated pan with vegetable oil.
5. Fry the pieces on all sides until golden brown, stirring constantly.

Thus, all the juice is sealed inside the piece, and the goulash will turn out to be very tasty and juicy.

1. Put the carrots and onions to the pork, continue to fry until the vegetables change color.
2. Add flour, mix, fry for a couple more minutes.
3. Add tomato paste and sour cream, mix.
4. Pour in hot water (you can use broth), mix until the sour cream and tomato sauce are completely dissolved.
5. Cover with a lid, bring to a boil, then reduce the heat.
6. Simmer for a little over half an hour. Salt before the end of cooking.

Pork goulash is ready in the garden. Bon appetit!

Recipe for pork goulash with gravy in a slow cooker

Prepare goulash in your kitchen assistant - a slow cooker. Its advantage is that you can simultaneously stew goulash and prepare a side dish for it, for example, steamed vegetables.

Ingredients:

• 800 grams of pork pulp;
• 1 glass of broth;
• 40 grams of butter;
• 3-4 medium-sized bulbs;
• 200 grams of tomatoes in their own juice;
• 25 ml of vinegar (9%);
• 3 cloves of garlic;
• lemon;
• salt, bay leaf, ground paprika, ground pepper - to taste.

How to cook:

1. Wash the pork, pat dry with paper towels and cut into cubes.
2. Peel the onion and cut into half rings.
3. Put the butter in the multicooker bowl and turn on the “Frying” program.
4. Place the onion in a bowl and fry until golden brown.
5. Pour in the vinegar and, until it evaporates, continue to fry the onion.
6. Squeeze the garlic through a press.
7. Grind tomatoes: finely chop or crush with a fork.
8. Add spices (pepper, paprika, bay leaf, garlic) and mix.
9. Place the pork and tomatoes in a bowl, season with salt and stir.
10. Switch to the "Extinguishing" program.

Pour in the broth and cook the goulash for about an hour and a half.

Pork goulash with carrots and onions - a step by step recipe

In this recipe, instead of a store-bought tomato sauce, you can use homemade tomato sauce, it will only turn out better. Play with taste, applying various spices. If you like spicy meat like me, then add Tabasco. And if you prefer a milder taste, you can put a little Georgian adjika or ground pepper mixture in the dish.

Ingredients:

• pork neck - 600 grams;
• 1 medium sized carrot;
• 2 onions;
• 3 table. spoons of tomato sauce;
• Tabasco hot sauce - to taste;
• hot water;
• 2 table. spoons of sunflower oil;
• salt.

How to cook:

Wash the meat, pat dry with paper towels and cut into small pieces.

Put the pan on the fire, after it heats up, pour a little sunflower oil.

Turn the heat up to high and transfer the pork to the skillet, stirring until it is well fried.

Peel onions and carrots, finely chop them.

Mix the meat, fry until golden brown.

Add the onion to the pan, stir and fry a little.

Add carrots, stir and fry for a few more minutes.

Add tomato paste and stir. Reduce fire to small.

Pour in hot water so that it covers the meat.

Add hot Tabasco sauce if you like it spicier. Mix.

Close the pan with a lid and leave to simmer for half an hour. Salt the goulash 5 minutes after cooking.

Here is such an appetizing goulash you will get! Prepared according to this recipe, it turns out delicious, but quite spicy. If you don't like spicy food, then avoid hot sauce.

I offer you a video recipe for pork goulash with gravy

Knowing the basic goulash recipe, you can experiment with it ad infinitum. Add bell peppers, celery, mushrooms, pickles to it - it will turn out very tasty, I promise! Bon appetit and see you for new recipes!

Goulash with gravy is the most delicious meat dish. Tender juicy meat in a fragrant meat sauce. It is prepared in different ways: from beef, pork and even chicken with different vegetables and paprika. Arguing about which recipe is the most correct is not a grateful thing, so I’ll just present you the best and simple recipes for delicious goulash, and you yourself choose the one that you like best, although they are all good!

Beef goulash with gravy - recipe with photo - step by step

There are many recipes for making beef goulash with gravy, you can endlessly argue about which one is right, but why? The most important thing is that the goulash is delicious! I have known this goulash recipe since childhood - my mother always cooks this way, that's why I cook it this way, and for me goulash cooked according to this recipe is the most delicious. It has its own characteristics and secrets.

I cook goulash without vegetables = bell peppers and potatoes, so there are few ingredients in it - and the taste is rich - meaty. You can add tomatoes - if desired. easier to add.

Products:

• 500 g beef
• 1 medium onion
• 2 table spoons of flour
• 2 glasses of water
• 2 table. tablespoons tomato paste or mashed tomatoes
• Salt, pepper to taste
• Vegetable oil for frying

Goulash is dearly loved by everyone: both adults and children, just like or.

Beef goulash recipe with photo:

Goulash can be cooked either in a deep cauldron or a thick-walled saucepan, or in tandem = a frying pan plus a saucepan.

Step 1. Rinse the beef well to remove the veins and films, if any. In general, it is believed that goulash should be prepared from beef tenderloin. Cut the meat into cubes or sticks.

Step 2. Peel and chop the onion

Step 3. Heat the pan and fry the beef with onions in vegetable oil over high heat for 7-8 minutes

Step 4. Transfer all the contents of the pan to a saucepan, salt, pour water so that it completely covers the meat with onions and it is better that it be more, somewhere by 2-3 cm, because. when cooking, part of it will still boil away and you will get less tasty gravy. You can pour water at your discretion - suddenly you really like gravy, but the main thing is not to overdo it so that the taste is rich and meaty.

We put the pan on the fire - cook somewhere for 60-70 minutes.

Step 5. While the goulash is being cooked, it is necessary to process the flour, which gives the goulash the desired thickness and pleasant taste.

Of course, you can put flour in goulash just like that - that's so white and beautiful. But the color, taste and texture that it gives to goulash are not particularly encouraging, at least I do not like this.

And, in my opinion, white flour gives goulash taste, some dubious. Therefore, for goulash, I fry flour.

Everything is very simple: we take a frying pan, put it on fire, heat it, pour wheat flour into a DRY frying pan (WITHOUT OIL) and fry it until golden brown with CONSTANT stirring.

Immediately turn off the heat and transfer the flour to a jar or plate, otherwise it will burn while the pan cools. The amount of flour that you put in goulash depends on the amount of water, i.e. broth. Therefore, we usually fry the flour with a margin, and transfer the leftovers to a glass jar with a lid for the next preparation of goulash, this is over if you cook it more than once a year.

Fried flour gives beef goulash not only thickness, but a very pleasant piquant taste, unlike ordinary flour.

The flour is ready, we try the meat, if it’s harsh for your taste, cook it a little more.

Step 6. Salt the goulash to your liking. Add tomato paste or pureed tomatoes (optional).

Step 7. We put the fried flour in the beef goulash 7-10 minutes before the readiness, i.e. there is no point in cooking flour in goulash for a long time. Usually enough 2-2.5 table. tablespoons of flour, but everyone likes different thicknesses of goulash, so you can put a little more and less - be guided by your taste.

Step 8. You can take any pepper - peas or ground. If you use black peppercorns for goulash, put it 15-20 minutes before it is ready. Ground black pepper can be put 3-5 minutes before the goulash is ready.

That's all the secrets!

Delicious, fragrant beef goulash with gravy is ready! Ideal to serve goulash with, with or.

Enjoy!

Goulash can be cooked in a slow cooker and in nature - in a cast-iron cauldron on a fire - the taste will be awesome, because everything tastes better in nature!

Bon appetit!

A simple pork goulash recipe - video

Even a novice hostess can cook this simple recipe for delicious goulash - everything is simple and affordable .. All the subtleties of cooking in this video:

Chicken goulash (beef stroganoff) with gravy - chicken fillet recipe

Delicious chicken fillet goulash is prepared simply and quite quickly. It turns out tender and fragrant, because. chicken meat cooks very quickly.

Products::

• Chicken breast fillet - 500 g
• Tomatoes - 300-400 g.
• Carrot - 1 pc.
• Bulb - 1 pc.
• Flour - 1 tbsp.
• Sour cream - 2-4 tbsp.
• Garlic - 2-3 cloves
• Salt - 1/2 tsp
• Black pepper - to taste
• Vegetable oil - 3-4 tbsp.

Cooking step by step:

Cut the chicken fillet lengthwise, cover with cling film and beat off.

Sliced ​​chicken meat

Peel and chop the onion, put in a cup and add flour, mix

Wash the tomatoes, cut in half and rub on a coarse grater or chop in a blender.

Pour vegetable oil into a thick-walled pan or cauldron, put chopped meat

Fry it until the liquid evaporates and a light blush is about 5-7 minutes.

Then add chopped onion mixed with flour and fry for 2-3 minutes

Add grated carrots, fry for another 2-3 minutes

Adding tomatoes

Mix everything well and only now add spices and salt:

Black ground pepper to taste. You can add chicken seasoning at this stage if you wish.

Pour 200 ml of water and simmer until carrots and onions are cooked, about 5-7 minutes, stirring occasionally so as not to burn

Add 3-4 table. spoons of sour cream

Pass through the press 3-4 cloves of garlic and add the sauce

Stir and boil for a couple more minutes and turn off. Chicken goulash with gravy is ready.

As a side dish for chicken goulash, pasta, crumbly buckwheat porridge, rice with vegetables or mashed potatoes with milk are perfect.

Garnish the incomparable second with cucumber slices or tomato slices and enjoy a great dinner!

Bon appetit!

Delicious pork goulash

Products:

• For 1.5 kg of pork (not fatty)
• 300 ml tomato sauce (can be replaced with tomato paste with tomato dressing)
• onion 2 heads (large)
• salt 1 tsp
• bay leaf and spices for meat (without salt spices)
• water to the desired consistency - about 1 liter of water.
• 70 ml vegetable oil

Cooking step by step with photo:

Pork should be taken not fatty and cut into pieces

Pour vegetable oil into the cauldron, put the pieces of pork

Fry the meat in oil in a cauldron until lightly browned.

Peel the onion, wash and chop it the way you like best, add it to the pork and lightly fry it

After that, add tomato sauce or mashed tomatoes

Then we put spices with bay leaf and water.

Cook with the lid closed over medium heat until the meat is cooked.

Sprinkle with herbs when ready.

Delicious, fragrant pork goulash is ready! Bon appetit!

The most delicate goulash - a recipe for a slow cooker

A slow cooker in the kitchen today is the first assistant for the hostess; you can cook any dishes and even pastries in it. Goulash in a slow cooker can be cooked very tasty and satisfying = - here's a video recipe for you:

Proper Hungarian goulash - recipe with photo

This goulash will win you over from the first spoon - it's amazing. Delicious and delicate with paprika flavor, thick and bright will not leave anyone indifferent. This is the perfect recipe for delicious homemade goulash.

To make Hungarian goulash you will need

• Beef (brisket or shoulder part) 600 g
• Potato 600 g Bulb onion 200 g
• Fresh tomatoes (mashed) 50-100 g
• Sweet pepper - 200-400 g (optional)
• Dried Hungarian paprika - 2-3 heaping teaspoons
• Salt. Chipette dough (goulash paste)
• Premium wheat flour - 200 g
• Egg 1 pc
• Salt 1/4 teaspoon
• Water 1-2 tablespoons

Recipe:

Wash and chop the onion. Heat oil in a pan and add onion

Fry it in oil until golden brown, it will become caramel-sweet

Cut the meat into cubes and put on the onion

Immediately put salt and plenty of dried paprika

The meat should be fried a little over medium heat.

Now you need to cook it over low heat, add water during the cooking process, when it will gradually boil away. The meat should not be in a hurry, it should become very soft and tender and be saturated with the aroma of the broth. While it is cooking, you can make goulash noodles. Yes, noodles are added to Hungarian goulash, it is called a cap, which you can make yourself, the dough recipe for it is very simple: flour, salt and an egg.

Kneading a very stiff dough

Knead and cover with a film, let it lie down for about 15 minutes. During this time, the gluten will swell and the dough will become more elastic.

Now you need to peel the potatoes and cut them into cubes so that their size matches the pieces of meat

Add to goulash. Mix everything and cook until the potatoes are ready.

In the meantime, we put a pot of water to heat up, so that later we can cook our pasta (chepetka) in it, make a paste, roll out the dough 4 mm thick, and then cut into cubes with a knife

As soon as the water in the pan boils, cook the noodles in it.

When the potatoes are almost cooked, add the mashed tomatoes. Be sure to wait until it is cooked, as the tomatoes contain acid from which the potatoes turn glassy and the cooking time will increase very much.

If you cook Hungarian goulash in winter, when there are no sweet tomatoes, then add a little (1 teaspoon) sugar and the taste of goulash will be softer and more tender.

At the next stage, add juicy and beautiful sweet peppers. Cut it into strips and add to the goulash.

It is not necessary to cook pepper for a long time literally 3-4 minutes,

Add chepetka (noodles, pasta),

Mix, turn off. The perfect Hungarian goulash is ready!

Bon appetit!

The perfect Hungarian goulash is ready!

Delicious and fragrant with a rich broth thanks to vegetables and potatoes with the taste and aroma of paprika is ready!

Bon appetit!

That's all for today! Cook with pleasure and share your impressions in the comments. Subscribe to new recipes to always be up to date with the news of the site Delicious food

Goulash is a winter dish that beckons us with its aromas. Savory, hot and warming. This dish can be classified as a second course, or it can be used as a thick meat soup.

A bit of the history of this dish. Goulash is a national Hungarian dish and was cooked in an open-air cauldron using beef meat fried on Hungarian bacon. Presumably goulash is the food of shepherds.

Nowadays, at home, we cook goulash using different types of meat, and, of course, not in a cauldron, but in a deep frying pan or cauldron. Today I will tell you a few pork goulash recipes. I really hope that you will like it and you will please your loved ones with a delicious dinner or lunch.

I highly recommend to the piggy bank for your recipes from. In this article, there are some interesting marinade ideas that I managed to take note of.

Hungarian pork goulash soup classic recipe

Traditionally, classic Hungarian goulash is made with beef or veal. I decided to tell you how to cook such pork goulash. There is no big difference in preparation.

Ingredients:

• Pork neck carbonate - 800 g
• Bulgarian pepper - 2 pcs
• Tomatoes - 2 pcs
• Potato - 500 g
• Onion - 1 pc.
• Garlic - 2 cloves
• Paprika - 1 tbsp. spoon
• Cumin - 0.5 tsp
• Flour - 50 g
• Egg - 1 pc.
• Salt - to taste

Prepare the meat, it needs to be cut into medium cubes.

Finely chop the garlic and cut the onion into cubes. Now put the cauldron (if there is no cauldron, then a deep frying pan) on the stove, add vegetable oil and heat it. According to the classic recipe, roasting meat with onions is done with fat from bacon, but pork already has enough fat content, so we will use vegetable oil. Add the garlic and saute for literally one minute, immediately add the onion and fry until translucent.

Then send the meat to the cauldron and also fry it.

As soon as the pork is fried, pour boiling water to lightly cover the meat, add sweet paprika, stir and bring to a boil, then reduce the heat on the stove and simmer with the lid closed for 15 minutes.

You can add other seasonings to the meat according to your taste.

Cut the tomatoes into cubes and add to the meat, bring to a boil and reduce the heat of the stove again, cover and leave to simmer for another 10 minutes.

Bulgarian pepper cut into cubes. Peel the potatoes and also cut into medium sized cubes.

Let's take care of the chips (dumplings). Beat the egg, shake and pour about half. Add salt, a little greenery, a clove of garlic passed through a press and mix everything. Add a tablespoon of sifted flour and knead the dough with a fork. Sprinkle your hands with flour, form small peas from the resulting dough and put the plate with them in the refrigerator.

Remove the lid from the cauldron and taste the meat, it should become soft and already cooked. If the meat is tough, leave to stew for another 15 minutes. When the meat becomes tender, add potatoes and sweet peppers to the cauldron, mix everything gently. Add a little boiling water, bring to a boil, lower the heat and simmer until the potatoes are cooked.

10 minutes have passed and now we give the dish the desired flavor. Add cumin, salt and, if desired, ground black pepper, cover and leave for another 3 minutes. The highlight of the program remains - chips (dumplings). Dip them in boiling goulash, their readiness is determined very simply, they should emerge.

The classic Hungarian goulash soup with meat is ready. This goulash can also be used as a first course.

Bon appetit!

Cooking goulash with onions and carrots - step by step description

Pork goulash is one of the most delicious dishes. A great addition to any side dish. The recipe is very simple, I'm sure any housewife can handle it.

Ingredients:

• Pork - 700 g
• Onion - 1 pc.
• Carrots - 1 pc.
• Tomato paste - 3 tbsp. spoons
• Flour - 2 tbsp. spoons
• Ground black pepper - to taste
• Salt - to taste

Cut the pork into cubes the size of a walnut. Grate the carrots, cut the onion into cubes. Put a deep frying pan on the stove, pour vegetable oil and wait for it to heat up completely.

As soon as the oil in the pan is hot, fry the meat.

Transfer the fried meat to a cauldron and set aside. And in the same pan, fry the onions and carrots.

Add the tomato paste to the cooked vegetables and mix well.

Now transfer the onion with carrots to the cauldron for meat. Stir.

Add hot boiled water to the cauldron so that the meat disappears, if you like more gravy, then add more water. Reduce the heat on the stove, cover the cauldron with a lid and simmer until the meat is cooked, about 1.5 hours.

For gravy, the flour must be fried in a dry frying pan until light yellow.

Dilute the fried flour with a little cold water.

When meat is tender, season with salt and pepper to taste. Add a couple of bay leaves and pour in the flour diluted with water while stirring. I also added dried chili peppers to my goulash.

Cover with a lid and let stand for 5 minutes.

I cooked pasta for a side dish and lightly fried them. The goulash was very tasty. Cook and get admiring compliments.

Let's remember childhood - a recipe for goulash with gravy like in kindergarten

Since pork is prohibited in kindergarten, they cook there either from beef or using chicken meat. But we can easily replace this main ingredient and cook from pork, goulash will turn out just as tasty, take my word for it.

Ingredients:

• Pork - 600 g
• Onion - 1 pc.
• Carrots - 1 pc.
• Tomato paste - 1 tbsp. spoon
• Sour cream - 1 tbsp. spoon
• Flour - 1 tbsp. spoon
• Water - 300 ml
• Salt - to taste
• Black peppercorns - 3 pcs
• Bay leaf - 2 leaves

1. Cut pork meat into small cubes and fry in hot vegetable oil.
2. Cut the peeled onion into small cubes and add to the pork in the pan.
3. Grate the carrots on a fine grater and also fry with meat and onions.
4. Add a glass of water to the pan, stir, cover and simmer over low heat for 40 minutes.
5. Pour half a glass of warm boiled water and mix one tablespoon of sour cream, a tablespoon of tomato paste and one tablespoon of flour. Mix well until smooth.
6. Remove the lid from the pan, salt, add black peppercorns and a couple of bay leaves.
7. Pour the resulting dressing into the goulash and mix. Simmer another 10 minutes.

Goulash cooked like in a kindergarten will bring you back to childhood. Nothing compares to the taste memories from childhood. Serve aromatic goulash with mashed potatoes. Your kids will appreciate it too.

Bon appetit!

How to cook goulash in a slow cooker

I often ask for help in preparing dishes for a slow cooker. Goulash is no exception. With the help of a slow cooker, the finished goulash will be very fragrant, and the meat will be tender. If you have this technique idle in the kitchen, very in vain. I will show step by step how to cook pork goulash, you can use any other meat. Believe me, it's not difficult.

Ingredients:

• Pork carbonate - 600 g
• Onion - 1 pc.
• Carrots - 1 pc.
• Tomatoes - 2 pcs
• Butter - 30 g
• Ginger root - 15 g
• Flour - 1 tbsp. spoon
• Tomato paste - 1 tbsp. spoon
• Sweet paprika - 1 teaspoon
• Black ground pepper - to taste
• Salt - to taste
• Water - 250 ml
• Greens - dill, parsley

Cut the meat into thin slices.

Cut the onion and tomatoes into small cubes. Grate carrots on a coarse grater.

Turn on the slow cooker to the "Frying" mode, pour in sunflower oil so that it completely covers the bottom. While the bowl is heating, put thin slices of ginger root into the oil.

The multicooker bowl has warmed up, add the meat, do not remove the ginger root, it should remain in the multicooker saucepan until the end of cooking. So ginger will give all its taste.

Fry the meat for 20 minutes, do not forget to stir occasionally.

As soon as the meat is fried, add vegetables and mix. Fry everything together for about 12 minutes, look at the readiness of the vegetables, they should become soft. Stir frequently at this stage to avoid burning.

12 minutes have passed, now add a teaspoon of sweet paprika, half a teaspoon of black pepper, a little less, a tablespoon of flour and a tablespoon of tomato paste. Pour a glass of hot boiled water, mix well.

Then we close the lid, select the “Multi-cook” mode and set the temperature to 95 degrees, and set the time to 10 minutes. Since our meat and vegetables are ready, we don’t need much time. If your model does not have such a mode, set it to “Extinguishing”, and after 10 minutes turn off the multicooker yourself.

The goulash is ready, there are small touches left. Chop the parsley and dill, add to the goulash and stir.

This pork goulash can be served with any side dish of your choice.

Bon appetit!

How to cook pork goulash with gravy without tomato paste

Video recipe. There are people who do not like tomato paste, it does not matter, this recipe is especially for you.

Delicious pork goulash - recipe with photo

Juicy and tender meat, amazing taste and aroma of gravy. The recipe is very simple and does not take much time to prepare. Great option for dinner after a hard day's work.

Ingredients:

• Pork meat (preferably shoulder blade) - 1 kg
• Onion - 1 pc.
• Tomato paste - 2 tbsp.
• Wheat flour - 2 tbsp. (no top)
• Bay leaf - 2 pcs.
• Salt, sugar, ground black pepper - to taste
• Vegetable oil for frying

Meat cut into small cubes. Well, or as you like best, you can use straws.

We cut the onion into cubes, but do not grind.

In a frying pan with heated vegetable oil, dip the meat and fry until a beautiful golden color.

In a separate pan, fry the onion, add tomato paste and flour to it, mix well.

We transfer the meat to a stewpan and to it from the pan fry the onion. Mix and fry for 5 minutes.

Then add water, the water should be hot and boiled, and simmer while stirring for 40-45 minutes. Stir frequently so that the flour is evenly dispersed in the water. Salt and pepper to taste, add a couple of bay leaves.

Delicious goulash is ready. In the meantime, goulash was preparing, you can easily prepare any side dish. Delicious dinner provided.

Bon appetit!

The principles of cooking delicious goulash - video from Ilya Lazerson

Ilya Lazerson is a famous chef. Known for his subtle sense of taste for food and knows how to properly prepare this or that dish. In the video, Ilya will show and tell you step by step how to cook simple and tasty goulash. Be sure to take note.

Goulash is primarily hearty food, and as you know, people love to eat tasty and satisfying. And it may well become one of your favorite dishes. Cook and experiment in the kitchen.

Relatives and friends will definitely ask for more.